Introduction

Discover a delightful twist on a classic Latin American dessert with this Matcha Tres Leches Cake. Combining the vibrant, earthy flavor of matcha with the rich, milky soak of a tres leches, this cake is a unique treat that’s both light and indulgent.

Two square pieces of green sponge cake are served on white plates placed on a white marbled surface covered partially with pages from a book. Each cake has three visible layers: a spongy light green bottom layer, a smooth green layer of frosting in the middle, and a final smooth green frosting on top. Each piece is topped with a small dollop of white cream and a fresh whole red strawberry. One piece is closer to the camera with a bite taken out and a small piece on a spoon with a wooden handle resting on the plate. Several whole strawberries are scattered around the plates. A clear glass holds several stainless steel spoons in the background with soft white fabric nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Matcha Sponge Cake:

4 eggs, separated
1/2 cup (100 g) castor sugar, divided
9 tbsp (140 ml) milk
1 tsp vanilla extract
1 cup (120 g) cake flour
1 1/2 tbsp (10 g) matcha powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp cream of tartar

Matcha Milk Bath:

1/3 cup (80 ml) sweetened condensed milk
1 tbsp (6 g) matcha powder
6 1/2 tbsp (100 ml) evaporated milk
1/3 cup (80 ml) milk

Matcha Whipped Cream:

1 cup (240 ml) heavy whipping cream
2 tbsp (15 g) confectioners’ sugar
1 tbsp (6 g) matcha powder

Garnish:

Whipped cream
Strawberries

Instructions

Step 1: Preheat the oven to 320℉ (160℃). Line the bottom and sides of an 8-inch cake pan with parchment paper and set aside.
Step 2: In a large bowl, combine the egg yolks and 1/4 cup (50 g) castor sugar. Beat on medium-high speed until the mixture is pale and thick. Add milk and vanilla extract, then beat until well combined.
Step 3: Sift the cake flour, matcha powder, baking powder, and salt into the egg yolk mixture. Beat on low speed until just combined, being careful not to overmix. Set this mixture aside.
Step 4: In a separate bowl, add the egg whites and cream of tartar. Using a clean whisk attachment, beat on low-medium speed until frothy. Gradually add the remaining 1/4 cup (50 g) castor sugar in small amounts while the mixer is running, then increase to high speed and beat until stiff peaks form.
Step 5: Transfer one-third of the egg white mixture to the egg yolk mixture and gently fold it in with a spatula until well combined. Repeat folding in the remaining egg whites in two additions, being careful not to deflate the batter.
Step 6: Pour the batter into the prepared pan, spreading evenly with a spatula. Run a skewer through the batter to remove any air bubbles, then gently tap the pan on the counter a few times.
Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the pan and let it cool completely on a wire rack before proceeding with the milk soak.

Tips & Variations

For a more vibrant matcha flavor, use a high-quality ceremonial or culinary grade matcha powder.
If you prefer a lighter sweetness, reduce the amount of sweetened condensed milk in the milk bath slightly.
Garnish with fresh berries like raspberries or blueberries as an alternative to strawberries for a colorful presentation.
Use gelatin in the whipped cream to help it hold its shape longer when serving in warm climates.

Storage

Store the assembled Matcha Tres Leches Cake covered in the refrigerator for up to 3 days. The milk soak ensures the cake stays moist, but it’s best enjoyed within this time. If needed, re-chill before serving; avoid freezing as it may alter the texture of the milky layers.

How to Serve

There are nine square pieces of light green cake arranged neatly in a 3 by 3 grid on white parchment paper over a white marbled surface. Each piece has two visible layers: a soft, airy green sponge cake base and a smooth, thin green frosting layer on top. On each piece, there is a small round dollop of white cream right in the center, and each cream dollop is topped with a whole bright red strawberry with green leaves still attached. The texture of the cake looks moist and slightly crumbly, while the frosting appears smooth and firm. A metal spatula with a wooden handle is partially visible lifting one corner piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the matcha milk bath in advance?

Yes, you can prepare the milk bath a few hours ahead and refrigerate it. Make sure to stir well before pouring over the cake to keep the matcha evenly mixed.

What can I use if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of white vinegar or lemon juice to stabilize the egg whites while whipping.